I’ve only been drinking Bloody Marys for ten years or less, but I already have strong opinions on the best part: the garnishes.

When a lot of trendy brunch food spots have gone all in and garnished their drinks with crazy things like chicken tenders or slices of pizza or whatever in recent years, their only goal has been to go viral on TikTok or Instagram.

I’m not here to go viral. I’m here to make Bloody Mary skewers that taste great while I’m nibbling on my vegetarian quiche and blackberry muffin.

As I’ll explain in the post below, the best Bloody Mary garnish skewers are a simple combination of three flavors that our taste buds love.

You can get all of the ingredients needed for these Bloody Mary toppings at your local grocery store. And nobody here will ask you to stick an entire fried chicken on top of your drink. My only request is that you use everything bagel seasoning as bloody mary rim salt. Deal?

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Why you’ll love this Slow Cooker Burrito Chicken Bowl

• You can control the ingredients, making it a bit healthier than takeout if you want.
• Perfect for meal prep lunches, or a make-ahead dinner for a busy weeknight.
• Customize with whatever toppings your family likes best.

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This Easy Twice Baked Potato Casserole is the perfect side dish

While classic mashed potatoes will always have a special place in my heart, I see no problem with really jazzing them up sometimes.

This is the Midwest, so you know we love our casseroles, and this Twice Baked Potato Casserole is probably my favorite.

Let’s add some cream cheese, butter, bacon, cheese and chives, and take these to our next potluck!

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So lately, it’s become apparent that expanding my list of charcuterie ideas is something of a hobby / passion project for me.

If I have a week where I don’t have much client work going on, my grocery cart is subconsciously navigated to the cheese counter of my store.

Before I know it, I’m brainstorming a breakfast charcuterie board or smoked salmon platter, or even a charcuterie chalet.

They’re so much fun to put together, they’re beautiful to photograph, and let’s face it: eating a big ol’ platter of cheese and goodies for dinner isn’t the worst thing.

So today, we’ve got a Winter Cheese Board with German Beer Cheese Fondue to talk about. Here’s what we have going on:

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You know those HUGE restaurant taco salads served in those gigantic fried tortilla bowls? I’m pretty sure that was my favorite food as a child, and I would order it at any restaurant that served it. Looking back on it now, it’s actually a little frightening, because those things probably contained enough calories to fuel my little body for days.

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The post Mini Turkey Taco Salads appeared first on Foxes Love Lemons.

Sometimes I think the whole world is starting to come around to this snacks-for-dinner situation that I love so much.

I mean, take these mini bell peppers, for example. I didn’t start seeing them in stores until about a year ago, but now I see them at almost every store I go to.

I’m pretty sure they’re MADE for little snacks like this, because really, what else would you use them for? It doesn’t make sense to just chop them up for salad or  slow cooker chicken burrito bowl; they’re too special (and cute).

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I have a food blogger friend who posted a great recipe in the middle of last year’s brutal winter. She ended up getting a snarky comment about her use of frozen vegetables in the recipe.

Well, this other blogger and I live in roughly the same part of the country, so we know what sort fresh produce is available to us in the winter months (thus, we both laughed off this comment).

I mean, last weekend, I went to the farmer’s market. Granted, I got there a little late in the morning, but every single farmer’s table was selling carrots. JUST carrots.

That’s all that was available, and it’s only the beginning of November!

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Disclosure: I was asked to participate in the McCormick Gluten-Free Recipe Mixes launch as a member of the Healthy Aperture Blogger Network. I received free samples of McCormick Gluten-Free Recipe Mixes and I was compensated for my time. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.

While I don’t need to eat a gluten-free diet, I have a few acquaintances who do, for medical reasons. You may be in the same situation, or have a friend or family member who chooses to abstain from gluten for another reason. Whatever the reason, I’m never one to shy away from a recipe development challenge. I love flexing my creative muscles and figuring out a way to adapt any recipe for a specific nutritional need. I mean, I’ve even made vegetarian “chorizo” chili, and fed it to an unsuspecting husband. I love a challenge.

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